Tortilla Bowl Tacos Food

HOMEMADE BAKED TORTILLA BOWLS FOR TACO SALAD

Steps:

• Preheat oven to 375°F (190°C).
• Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to make taco salad shell shape. Pinch edges of tortilla and create folds, following the rim of your bowl.
• Place bowl on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until edges are browned. (Bake on a lower rack in the oven so the edges don't brown too quickly.)
• Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
• Serve and enjoy!
• Yields 4 homemade baked tortilla bowls.

TACO BOWLS

Steps:

• Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

TACO SALAD TORTILLA BOWL

Steps:

• Preheat oven to 350 degrees.
• Lightly brush tortillas with oil. (I do both sides). Sprinkle with salt and pepper to your liking.
• Press tortilla into the ovenproof bowl. (Edges will look slightly wavy) Bake about 13 minutes.
• Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!

SHREDDED BEEF CHILLI TACO BOWLS

Steps:

• Heat oven to 170C /150C fan/gas 4. Tip the beef stock, spices, garlic, passata and chilli paste (or tomato purée, if using) into a large flameproof casserole dish and season. Place on a medium heat, bring to a simmer, then add the beef and coat in the sauce. Cover and braise in the oven for 5-6 hrs, or until the beef is really tender. Remove from the oven and leave to rest for around 30 mins.
• Using two forks, shred the beef into the sauce. Until this point, the dish can be prepared up to three days ahead - the flavours will improve over time. To reheat, stir in the beans and place on a low heat, then squeeze in the lime juice and keep warm on a low heat or in a low oven. Stir through the coriander just before serving.
• To make the taco bowls, heat oven to 190C/170C fan/ gas 5. Brush each tortilla with a little oil, then tuck into a small ovenproof bowl or pudding basin and hold in place with a ball of foil. Cook for 8-12 mins until crisp. This can be done in batches if needed. If cooking ahead, leave to cool and keep in a large airtight container overnight. To serve, half-fill the tacos with the red cabbage & pickled chilli slaw, top with the chilli and sprinkle with your choice of toppings.

TORTILLA BOWLS

Steps:

• Microwave Oven Method:.
• Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
• Turn measuring cup upside-down and press tortilla over bottom and sides.
• Microwave on high (100%) for 1 minute.
• Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
• If necessary, press tortilla against measuring cup again.
• Turn out onto rack to cool.
• Conventional Oven Method:.
• Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
• Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
• Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
• Turn out onto rack to cool.
• Note:.
• For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.